This is an old recipe of mine, I started making it 10 years ago when my husband and I first got together. It’s super easy, if you cook your chicken in advance you can have all the prep done before the pasta is cooked. It’s a fair amount of chopping but it’s worth it. And the bonus is that it doesn’t need to be refrigerated so it’s a great picnic or pot luck food.

While the pasta is cooking combine everything else except the artichoke marinade. Once the past is drained run cold water over it until it is cool. Combine with the rest of the mixture and taste for seasoning. If the past is dry, needs more sauce, you can add a little of the artichoke marinade.

It’s best cold and it’s even better if it’s sit in the fridge for a couple hours before serving. Again, it doesn’t need to be cold so you don’t have to stress if you can’t keep it in the fridge.

I love these little cabbages. They don’t have the harshness that large cabbages have and each one, at least the little ones, are a single bite. Also, they have the ability to absorb a lot of flavor which is really nice. So here are 3 recipes that I’m posting for you, something different to try. And even if you don’t like brussel sprouts, try one of them. You might be surprised.

Heat oven to 350. Combine all ingredients and place in an oven safe dish with a lid (or you can cover with foil). Cook covered for 20 minutes. Let sit for 10 minutes before uncovering, stirring and serving.

Heat oven to 350. In an oven safe dish combine brussel sprouts and butter. Cover and bake for 20 minutes. Remove from oven, carefully, and mix the mustard, water and sour cream together and pour over the sprouts. Put it back in the oven, uncovered, for 20 more minutes. Remove from oven and stir everything together and serve.

Heat oven to 350. In an oven safe dish mix brussels, 2 tablespoons olive oil and salt and pepper. Roast in the oven for 20 minutes. Remove from oven, mix with the vinegar, honey, olive oil, garlic and salt. Put back in the oven for another 20 minutes. Stir after removing from oven and serve.

Super easy: combine everything and refrigerate. It’s best if it is in the fridge for a couple hours before serving, that way the flavors will combine. You can leave out the water chestnuts if you want but they are a nice crunch.

*If you don’t have celery salt, and I don’t, just take your mortar and pestle and grind up some celery seeds with a pinch of salt. That way you can control the salt content and still get the taste.